Easy Stock Recipes - Many of the recipes in this book include stock. Stock cubes are often high in salt so try to make your own. It’s easy to make and you can plan ahead, make double the amount and keep it for another time. Freshly made stock can be stored in the fridge for up to 3 days and in the freezer for up to 1 month. If you are in a rush and need to use a stock cube instead of fresh stock, choose one that is low in salt. 
Vegetable Stock, Beef Stock and Chicken Stock Recipes

Vegetable Stock 

Vegetable Stock Ingrediets

  • 1 1/2 pints of water, 
  • 1 parsnip, 
  • 1 onion, 
  • 3 carrots, 
  • 3 celery stalks 

How to make Vegetable Stock

  1. Combine all the vegetables and water in a pot; bring to a boil. 
  2. Partially cover, reduce heat, and simmer 1 hour. 
  3. Strain into a large bowl and discard solids. 
  4. Cover and chill in the fridge or freeze for use at a later date. 

Beef Stock 

Beef Stock Ingredients

  • 1 3/4 pints or 1l of water, 
  • 1kg of beef bones, 
  • 1 onion 

How to make Beef Stock

  1. Place the beef bones and the onion in pot and add 1 3/4 pts or 1 litre of boiling water and boil for 1 hour. 
  2. Allow to stand and then skim off the fat from the surface. 
  3. Strain into a large bowl and discard the solids. 
  4. Cover and chill in the fridge or freeze for use at a later date. 

Chicken Stock 

Chicken Stock Ingredients

  • 1¾ pints or 1l of water, 
  • chicken wings or chicken carcass, 
  • 1 onion 

How to make Chicken Stock

  1. Add a couple of chicken wings or chicken carcass and an onion to 1 3/4 pts or 1 litre of boiling water and boil for 1 hour. 
  2. Allow to stand and then skim off the fat from the surface. Strain into a large bowl and discard the solids. Cover and chill in the fridge or freeze for use at a later date. 
  3. Remove any fat that rises to the top before using or freezing.